Restaurateur Elizabeth Blau has been an avid scrapbooker since her teens. “I enjoy the creative process of cataloging and journaling our photos and memories of special moments,” she writes in the intro to her new book, Honey Salt Food and Drink: A Culinary Scrapbook ($29.95).
A collaboration with her husband, Chef Kim Canteenwalla, and photographer Bill Milne, the book is more than a compendium of recipes. It’s a celebration of a culinary lifestyle. In keeping with the scrapbook theme, it offers tips, stories, candid family photos and information about cooking and the culinary life. There are detailed instructions for hosting a brunch, barbecue and dinner party; how-to sections on setting up charcuterie and cheese boards; a glossary of restaurant kitchen lingo; lists of favorite vendors and pantry staples; and many mouthwatering recipes.
Perhaps the most touching section comes from Blau and Canteenwalla’s son Cole. His favorite recipes include Buffalo chicken wings and “Mom’s Lasagna.” It’s truly a family project.
Fans of the Summerlin restaurant should jump to Page 224 for specific Honey Salt recipes—such as the Grain Power salad, with quinoa, fennel, mint and avocado—but they shouldn’t stop there. Culinary Scrapbook doubles as an epicurean travelogue, with locations divided into “adventures” and recipes. A loving anecdote about truffle hunting in Italy is accompanied by a recipe for truffle fettuccini, while Cape Cod clam digging partners with a recipe for clam linguine. But even if you never plan on cooking or traveling, Culinary Scrapbook provides a sense of vicarious pleasure.